Laboratory in the Culinary Arts: Pastry

In this introduction to the pastry arts, students will learn the history and fundamentals of baking through lectures, demonstrations, and hands-on participation. Topics covered will include:

  • The characteristics and function of ingredients
  • How to properly scale and measure ingredients
  • Preparing classic pastries such as puff pastry, Paris-Brest, kouign amann, brioche, pavlova, biscotti, roulade, clafoutis, chocolate babka, dacquoise, charlottes, fresh fruit galettes, Victoria sponges, and financiers

This course will be taught by Janine Sciarappa, who is one of the core instructors for BU’s Certificate Program in the Culinary Arts.

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